Nfsc

Baking By sarajohnson Updated 27 Nov 2006 , 1:41am by shelie

sarajohnson Cake Central Cake Decorator Profile
sarajohnson Posted 27 Nov 2006 , 1:35am
post #1 of 2

everytime I make this dough it turns out very crumbly and doesn't keep together. Even after chilling. What can I do? is it cuz I use margarine instead of butter? help please


thank you

1 reply
shelie Cake Central Cake Decorator Profile
shelie Posted 27 Nov 2006 , 1:41am
post #2 of 2

I made NFSC for the first time this past week and I loved the recipe. I made 1/2 a batch, but I used butter. That shouldn't matter though. I would maybe increase your butter by a tablespoon or two and that should help bind it together. Good luck.

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